Cherry Pie Recipe
A versatile cherry pie, featuring tart cherries, can be enjoyed throughout the year using either fresh or unsweetened frozen fruit.
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Instructions
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Preheat the oven to 375 F.
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Grate butter into a bowl, then combine with shortening, flour, and salt; cut this mixture until the fat is dispersed into pea to bean-sized pieces.
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Gradually add water to form a rough dough, then divide into two flattened balls, wrapping one for refrigeration.
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Roll one dough ball into a 12-inch, 1/8-inch thick round and fit it into a 9-inch pie dish, allowing some overhang.
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Pit or thaw cherries, drain them thoroughly, then combine with 3/4 cup sugar, cornstarch, lemon juice, vanilla extract, and almond extract; stir and adjust sugar to taste (up to 1 1/4 cups total).
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Fill the prepared pie shell with the cherry mixture and dot the top with diced butter.
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Roll out the remaining dough into a 10-inch circle and cut it into 1-inch strips.
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Create a lattice top by laying four strips over the filling, folding alternating strips halfway, placing another strip in the center, and repeating the process on the other side.
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Crimp and seal the pie crust edges, then sprinkle the top with granulated sugar.
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Bake for about 45 minutes until the crust is golden brown and flaky, and the filling is bubbly; cool on a wire rack for at least 2 hours before slicing.